Cozy Holiday Salad with Honey Mustard Dressing
As the holiday season approaches, there’s something magical about gathering around the table with loved ones, sharing laughter, warm memories, and delicious food. One dish that embodies the spirit of the season is my Holiday Salad with Honey Mustard Dressing. This salad is a medley of vibrant colors and textures that capture the essence of winter—crisp apples, creamy avocados, and juicy pomegranate arils—each bite is like a celebration of the season.
Growing up, my family always found ways to include fresh salads during our festive feasts, and this one reminds me of those cozy dinners by the fireplace, with the smell of roasted chestnuts wafting through the air. This Holiday Salad with Honey Mustard Dressing is not just a side dish; it’s a hearty centerpiece that will brighten your holiday gatherings. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for a holiday gathering
- Packed with seasonal flavors, making it a festive addition to your table
- A delightful combination of crunchy and creamy textures that will impress your guests
- Loaded with nutritious ingredients to keep your holiday meals balanced
- Ideal for making ahead, allowing you more time to enjoy with friends and family
Ingredients You’ll Need for Holiday Salad with Honey Mustard Dressing
- 1 1/2 cups raw walnuts
- 1/2 cup shelled pumpkin seeds
- 1/3 cup honey or maple syrup
- 1/4 teaspoon chipotle chili powder
- 6 cups mixed greens
- 2 cups Frisée
- 1-2 apples or pears, chopped
- 2 avocados, sliced
- 2 cups pomegranate arils
- 1 cup crumbled blue cheese, feta, or goat cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic or apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig preserves
- 2 teaspoons orange zest + 2 tablespoons orange juice
- Kosher salt and black pepper, to taste
- Chili flakes, for an added kick
Let’s Make It Together
-
Preheat the oven to 375° F. Line a baking sheet with parchment paper. In a medium bowl, toss the walnuts and pumpkin seeds with honey (or maple syrup), chipotle chili powder, and a sprinkle of salt.
-
Spread the nuts mixture on the prepared baking sheet and bake for 15 minutes, stirring once halfway through, until the walnuts are golden and fragrant. Once done, remove from the oven and let cool before sprinkling with flaky salt.
-
In a large salad bowl, combine the mixed greens and Frisée. Add the chopped apples or pears, sliced avocados, and pomegranate arils. Sprinkle with your choice of cheese and the toasted nuts.
-
To prepare the dressing, combine all dressing ingredients (extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice) in a glass jar. Shake well to combine.
-
Just before serving, drizzle the dressing over the salad and give it a gentle toss to coat everything beautifully. Enjoy the burst of flavors and textures!
Delicious Variations to Try
- Nutty Crunch: Swap out walnuts and pumpkin seeds for pecans and sunflower seeds for a different nutty flavor.
- Citrus Twist: Add slices of blood orange or grapefruit for a zesty pop that complements the dressing beautifully.
- Dried Fruits: Toss in some dried cranberries or apricots for added sweetness and chewy texture.
- Grain Boost: Mix in some cooked quinoa or farro to turn this salad into a heartier meal that’s perfect for lunch.
Chef Emma’s Helpful Tips
- Make-Ahead: You can prepare the salad ingredients (except for the avocado) and dressing a day in advance, just store them separately in airtight containers in the fridge.
- Avocado Hacks: To keep sliced avocados from browning, squeeze a little lemon or lime juice over them just before adding them to the salad.
- Storage: Leftover salad can be stored in the fridge for up to two days. Just keep the dressing separate to avoid sogginess.
- Serving Suggestion: Pair this salad with a warm, crusty loaf of bread to soak up any delicious dressing left on your plate!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 350
- Carbohydrates: 27g
- Sugar: 10g
- Fat: 25g
- Protein: 8g
- Sodium: 350mg
Frequently Asked Questions
- Can I make this ahead? Yes! Prepare the ingredients and the dressing separately the day before.
- Can I use different ingredients? Absolutely! Feel free to swap in your favorite nuts or fruits.
- How do I store leftovers? Store in an airtight container in the fridge for up to two days, keeping dressing separate.
- How long does it last? Ideally enjoyed fresh, but leftovers keep for about two days in the fridge.
A Cozy Closing Note
This Holiday Salad with Honey Mustard Dressing not only brings a delightful burst of flavor to your table, but it also creates the perfect backdrop for sharing stories and laughter with loved ones. It’s a beautiful way to embrace the spirit of the season while keeping things light and festive. Save this Holiday Salad with Honey Mustard Dressing to your holiday board so it’s ready when you need a cozy, nourishing treat! Happy feasting, my friends!
Holiday Salad with Honey Mustard Dressing
Ingredients
For the Salad
- 1.5 cups raw walnuts
- 0.5 cup shelled pumpkin seeds
- 6 cups mixed greens
- 2 cups Frisée
- 1-2 pieces apples or pears, chopped
- 2 pieces avocados, sliced
- 2 cups pomegranate arils
- 1 cup crumbled blue cheese, feta, or goat cheese
For the Dressing
- 0.33 cup extra virgin olive oil
- 0.25 cup balsamic or apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig preserves
- 2 teaspoons orange zest
- 2 tablespoons orange juice
- Kosher salt and black pepper, to taste
- Chili flakes, for an added kick
Instructions
Preparation
- Preheat the oven to 375° F. Line a baking sheet with parchment paper. In a medium bowl, toss the walnuts and pumpkin seeds with honey (or maple syrup), chipotle chili powder, and a sprinkle of salt.
- Spread the nuts mixture on the prepared baking sheet and bake for 15 minutes, stirring once halfway through, until the walnuts are golden and fragrant. Once done, remove from the oven and let cool before sprinkling with flaky salt.
- In a large salad bowl, combine the mixed greens and Frisée. Add the chopped apples or pears, sliced avocados, and pomegranate arils. Sprinkle with your choice of cheese and the toasted nuts.
- To prepare the dressing, combine all dressing ingredients (extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice) in a glass jar. Shake well to combine.
- Just before serving, drizzle the dressing over the salad and give it a gentle toss to coat everything beautifully.
